Pork mince flavoured with miso paste, shiitake mushroom and ginger and served with ramen noodles for a Japanese twist on the classic family meal.
Looking for more Thermomix recipes?
Ingredients
Method
1.Place mushrooms in a small bowl and pour over boiling water to cover; set aside for 30 minutes or until softened. Drain, reserving water. Slice mushrooms thinly, discarding stalks.
2.Meanwhile, place ginger and garlic in mixing bowl; chop for 10 sec/speed 9 or until finely chopped. Reserve 1 green onion; slice remaining green onions into 5cm (2in) lengths. Add sliced green onion to mixing bowl; chop for 5 sec/speed 5. Scrape down the side of bowl. Add peanut oil; cook for 5 min/steam mode/reverse/stir mode or until softened. Add pork and sliced mushroom; cook for 5 min/steam mode/reverse/stir mode, stirring once halfway through cooking time to ensure there are no large lumps of mince, or until pork changes colour.
3.Add miso, soy sauce, sesame oil and ²/³ cup (160g) reserved mushroom water; cook for 10 min/steam mode/reverse/stir mode. Add edamame and half the sesame seeds. Transfer to a bowl and cover to keep warm.
4.Rinse mixing bowl, then fill with 5 cups (1.25kg) water; cook for 10 min/steam mode/speed 1 or until boiling. Once boiling, remove measuring cup and add noodles, in batches, through the hole in lid, gently pushing down into water until submerged. Cook, with simmering basket in place of measuring cup, for 5 min/100°C/reverse/stir mode or until al dente. Drain, then rinse under hot water to remove excess starch; drain well.
5.Combine noodles and mince mixture; divide among serving bowls. Sprinkle with remaining sesame seeds and reserved green onion, sliced thinly on the diagonal.
Veg it up by adding 60g (2oz) baby spinach leaves to noodles in the last minute of cooking time.
Note
